So far I like the LAB and fermented aloe, the fermented berries and peaches seem to have done fine. After I did the berries, peaches and mixed fruit I lightly strained it with no pressing or anything through a large collander then a 250m flour sifter. The fruit I put back in a bigger jar, added some molasses and LAB and let the bacteria keep working on the fruit pulp. I strained it yesterday and am using that for the garden outside.
I have a few comfrey plants going but there was not enough to mess with this year. I hear they spread like mad but I started more seeds to add plants where they worked well first time.
I have been doing some static sift on the mass quantities of dry sift I end up with. I am cherry picking the finest out of the pre-sifted stuff. I doubt it's above 90% pure but it's close. I keep out enough to fill a small cannister to use as a bowl topper then the rest gets decarbed.
Pictured I have bud that's ground up so I can just use it on food like a finishing spice I figure that at about 20%THC weed for easy math which makes 1g +200mg. When I sift I keep the middle 75m and 90m stuff separate. That is the primo stuff to the right and I can measure it out into portions (about .1g is ~50mg THC) and a little-dab-l-do-ya pop it like a pill. The middle stuff is the 'over/under' stuff from sifting. All less tham 220m, but the 75-90 is removed. That has more veg in it and I will just add it to everclear to wash.
The little espresso milk-dud ball is what happens when you decarb finger hash, it just melted to the bottom of the silicone insert. This is not pure and clean (pistils, leafy bits) but it is semi-worked hash before decarb. The Frenchy process is designed to use hot water to help decarb the hash.
I am going to try smoking some as is and letting some age for a while. After seeing it and thinking about it I am going to work some of the primo to do a side by side. Might be a short cut to decent hash, but I'm not sure about terps.